5Bake cakes on middle rack 44 to 52 minutes or until cakes spring back when touched lightly in center. Cool 30 minutes; run knife or spatula around edges of pans. Place serving plate upside down on each pan; turn plate and pan over. Leave pans over cakes 1 minute so caramel can drizzle over cakes. Serve warm or cold. Store covered in refrigerator.

Expert Tips

Use only 9-inch, light-colored pans; 8-inch pans are too small to hold the caramel and flan mixtures, and dark pans may scorch the flan.

You might like to use a 13x9-inch pan for the shallow pan of water. The pan of water is used to provide moisture and ensure even baking of the cake.

Don't be surprised if some of the caramel soaks into the flan and cake during cooling. This adds to the richness of the cake.